Meyer lemons have a wonderful taste and these light, buttery cakes are perfect with tea or as a light snack.
Servings: 18-20 mini cakes
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Ingredients
1 1/2cupsunbleached all-purpose flour
1/2teapoon baking soda
1/2teapoon salt
1/2cup1 stick unsalted butter, room temperature
1cupgranulated sugar
3large eggs
1 1/2Tablespoonsgrated Meyer lemon zest, plus 1/4 cup Meyer lemon juice (from about 3 Meyer lemons)
1/3cupfat-free plain yogurt
1/2teapoon vanilla extract
powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees. Spray a 12-cup mini bundt cake pan with baking spray.
In a medium bowl, mix together flour, baking soda and salt. Set aside.
Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well. Add Meyer lemon zest and juice and mix well.
Add 1/3 of the flour mixture along with half of the yogurt and mix, to combine. Repeat & combine (be careful not to overmix). Add the remaining flour mixture and mix, just to combine. As you're mixing, use a rubber spatula to scrape the bottom of the bowl. Add vanilla extract and mix.
Using a medium or large cookie scoop, add 1 1/2 to 2 Tbsp to each bundt cake cavity. Tap pan gently on the counter to remove any air bubbles that may have accumulated.
Bake 15-18 minutes until a toothpick inserted in several cakes comes out clean and cake edges are golden brown.
Lay a sheet of parchment paper on a cooling rack and place on top of the mini bundt pan. Flip the pan over and remove the pan, leaving the cakes to cool on the parchment paper (on top of the cooling rack). Allow cakes to cool at least 15 minutes before dusting powdered sugar on top. Store in a sealed container for up to 3 days.
Notes
Inspired by and modified from Everyday Food‘s Tangerine Cake